Tuna Potato Salad (Japanese Creamy Tuna and Potato Mix)
Tuna potato salad mashes boiled potatoes while still hot, then folds in drained canned tuna, salt-pressed cucumber, carrot, and onion with mayonnaise and whole grain mustard. Mashing the potatoes warm keeps the starch active, which bonds more effectively with the mayonnaise for a creamier result - but over-mashing turns the texture gluey, so leaving some chunks is ideal. Salting the chopped vegetables for five minutes and squeezing out the released moisture is essential to prevent a watery salad. The tuna must also be drained thoroughly in a strainer to keep the flavor clean. Whole grain mustard adds a peppery sharpness that cuts through the richness of the mayonnaise, and a twenty-minute chill in the refrigerator lets all the flavors meld evenly.
Adjust Servings
Instructions
- 1
Boil potatoes with skin on, peel while warm, and mash.
- 2
Finely chop cucumber, carrot, and onion, salt lightly, rest 5 minutes, then squeeze out moisture.
- 3
Drain tuna thoroughly in a strainer.
- 4
Mix potatoes, vegetables, and tuna with mayonnaise and mustard in a bowl.
- 5
Adjust seasoning and chill for 20 minutes before serving.
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